Ingredients
6 ea  Tomatoes, large
12 ea  Basil leaves, chopped
Red pepper crushed, to taste
4 oz  Mascarpone
Parmesan cheese, grated
Salt, to taste
4 ea  Garlic cloves, finely chopped
1/4-1/2 cup odka
1 lb  Penne rigate

Preparation
Saute garlic in Pomace Olive Oil. Add tomatoes and cook for 15 minutes. Put cooked tomatoes into blender and blend until smooth. Return to pan, add Red pepper crushed, Basil Leaves and salt and cook for another 15 minutes. Place mascarpone into a small pan. Add vodka and simmer for a few minute until flavors blend. Stir gently to avoid curdling. Cook penne rigate al dente, drain well. Place pasta in a large bowl, pour mascarpone mixture over it and mix well. Then pour the tomato sauce over it and mix again, finally pour grated parmesan cheese over all and mix again. Serve.

Specialty Ingredients
#20107  Pomace Olive Oil